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freeatlast

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Everything posted by freeatlast

  1. freeatlast
    I use Bette Hagman's rice mix, usually, as part of a recipe. I have started using almond meal and amaranth flour now with either sorghum or buckwheat. Right now I have sorghum, so I'm using that. What AP flour do you use in the Lavender Shortbread recipe?
  2. freeatlast
    Thank you for the recipe and all of the ideas, once again. The mint vinegrette sounds devine:) That is exactly the type of shortbread recipe I've been looking for for a couple of years. On the bell peppers, I planted them beside the house in the backyard, in partial sun/shade. I noticed as I was digging that there were various tin cans and such buried...
  3. freeatlast
    Lavender shortbread! That sounds delicious. I have lavender. Hope to see the recipe for that. Also, chives. Dried some in the oven in the fall and cut in small pieces. Have used all winter on potatoes and various things. Very good. So you grow your own garlic and onions? Hadn't thought about that. Had about 25 bell peppers last season though. Also, peppermint...
  4. freeatlast
    Wonderful! I'm in zone 5. You probably have more perenials than I do. The most amazing pasta sauce is made with Greek oregano and thyme from right in my backyard! Do you harvest yours and freeze? I do. I'm all out of Greek oregano because of giving it away for gifts, but have a little thyme left. What are some of your favorites? How is ivory teff different...
  5. freeatlast
    Thank you Angie. This looks delicious! I will definitely try it!!!!
  6. freeatlast
    Yes, please Also, any non-yeast bread recipes with amaranth flour? I love the taste of it.
  7. freeatlast
    There are some products that I think are not exactly like wheat, but I would eat them if they weren't gluten-free and I could have anything I wanted. The frozen buckwheat waffles by Nature's Path, I think, are wonderful. There are others if you want the list.
  8. freeatlast
    LOL!!!!! Me too I leave Rudi's bread in the freezer and just get out a piece at a time when I want toast. The rest of the time, I eat my own homemade biscuits or bread that I make.
  9. freeatlast
    LOL!!!!! Me too I leave Rudi's bread in the freezer and just get out a piece at a time when I want toast. The rest of the time, I eat my own homemade biscuits or bread that I make.
  10. freeatlast
    Haven't tried Udi's but Rudi's bread makes great toast.
  11. freeatlast
    I do not buy them anymore because the taste is yes, too dry. Hadn't thought about adding water. The Whole Foods 365 is the best cake mix I've tried for chocolate cake. I, too, salute BC for putting out the cake mixes even though I don't particularly like the taste.
  12. freeatlast
    Very funny!!!
  13. freeatlast
    Wow! These look GREAT Takala. Thank you soooooo much!!!! I will definitely try them. Also, I have a question about sorghum and buckwheat flours. I have left them in the pantry for over a year and a half. My other flours in the refrigerator. Should I just toss them and buy new, or should they still be good? They smell fine, but the last time I used each...
  14. freeatlast
    Hi everyone. I just bought some amaranth flour this past week and now am realizing maybe it's not the best flour for bread, biscuits, or rolls. I'm losing my last five pounds, finally, and have cut sugar from my diet. I usually eat a homemade biscuit or slice of bread everyday with jelly that is really just fruit sweetened with something like white grape...
  15. freeatlast
    Sylvia, I had the same question!!!!!!
  16. freeatlast
    I like Rudi's. Here's a link with $1 off coupon: Open Original Shared Link
  17. freeatlast
  18. freeatlast
    If you Google Gluten Free Goddess, you will find LOTS of recipes using those grains. There are lots here, as well. Sorry I don't have time to pull any up for you today. Pressing work deadline.
  19. freeatlast
    Welcome ECU mom! I'm an ECU alum myself
  20. freeatlast
    LOVE your handle! Yes, I would love to try your recipes. Please post!
  21. freeatlast
    That looks wonderful, Sylvia! I made one end of Dec. that came out more like a flourless choc. brownie. It was fabulous. Yours looks like a real cake
  22. freeatlast
    I sampled a new-to-me brand of pizza at Whole Foods that I LOVED. The brand name is Against the Grain. I tried the nut-free pesto sauce and it had incredible flavor. I will definitely buy it in the future. Here's their link: Open Original Shared Link
  23. freeatlast
    Oh, sorry, then :)I need to go get some jelly in a few minutes. Making myself hungry.
  24. freeatlast
    Please let us know how they turn out. I used double the butter and a little extra coconut milk to get the flour to hold together. That was my only change the first two times I made them.
  25. freeatlast
    IrishHeart, are you the person who recommended 1/2 t. white pepper in breads? I tried it in this recipe and switched it up a bit. Used 1 c. of rice flour mix, 1/4 c. sweet rice flour, 3/4 c. teff, and the white pepper. It was VERY good! Thanks for the suggestion if that was you!
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